Naslov
Quality and safety of traditional Croatian fermented meat products

Autori
Zdolec, Nevijo ; Dobranić, Vesna ; Filipović, Ivana

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceeding of lectures and posters Hygiena alimentorum XXXV, Safety of meat and meat products in the spirit of traditional quality / Turek, Peter ; Popelka, Peter - Bratislava : University of veterinary medicine and pharmacy in Kosice, 2014, 22-24

ISBN
978-80-8077-401-1

Skup
Hygiena alimentorum XXXV, Safety of meat and meat products in the spirit of traditional quality. International conference.

Mjesto i datum
Vysoké Tatry, Slovačka, 21.05.2014. - 23.05.2014

Vrsta sudjelovanja
Pozvano predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
mesni proizvodi; tradicija; rizik
(meat products; tradition; risk)

Sažetak
Production of naturally fermented meat products has a long tradition in Croatia. Some of regionally/nationally promoted products are dry sausage kulen, Istarski pršut, Dalmatinski pršut, Drniški pršut and Krčki pršut. Study of complex microbiological and biochemical succession during the maturation of spontaneously fermented meat products is the baseline for standardization of products’ quality and safety under controlled conditions. Household production is usually accompanied with poor welfare procedures (pig slaughter), poor hygiene or technological variations. The possible biological/chemical hazards that may occur in traditionally fermented meat products are foodborne pathogens, opportunistic pathogens, biogenic amines, mycotoxins or antibiotic-resistant bacteria. Intrinsic bacterial strains with specific metabolic profiles are potential candidates for so called autochthonous starter cultures application. In other words, they should be capable to promote typical sensorial features of natural products under the controlled microclimatic conditions. Autochthonous starter cultures with favorable technological and safety characteristic are also a valuable tool in reducing potential microbiological hazards. In this lecture, characteristics of some typical Croatian meat products are presented, as well as our selected research results related to biological hazards in traditionally fermented sausages.

Izvorni jezik
Engleski

Znanstvena područja
Veterinarska medicina

Napomena
Programski ugovor 2, Projekt "Antimikrobna rezistencija patogenih bakterija iz hrane životinjskog podrijetla". Sudjelovanje na skupu omogućilo je Sveučilište u Zagrebu, sredstvima za mobilnost istraživača, potpora KOnferencije.

POVEZANOST RADA